Leek, Tomato and Potato Soup Recipe

leek, tomato and potato soup

Ingredients for Leek, Tomato and Potato Soup:

  • 1 lb (450 g) leeks (sliced)
  • 2 oz (56 g) butter
  • 1 lb (450 g) tomatoes (skinned and chopped)
  • 1½ lb (675 g) potatoes (peeled and diced)
  • 2 pints (1.1 litres) vegetable stock or water
  • 3 tablespoons single cream
  • Salt and pepper

Method for Leek, Tomato and Potato Soup:

  1. Cook the sliced leeks gently in the butter in a heavy saucepan.
  2. Add the peeled and chopped tomatoes and the diced potatoes and sauté for a few minutes. .
  3. Add the stock or water and bring to the boil.
  4. Season to taste.  Reduce the heat and simmer for about ½ an hour until the potatoes are soft.
  5. Put through a blender or sieve.
  6. Return to a clean pan, bring back to the boil, stir in the cream and sprinkle each serving with a little finely chopped parsley.

6 to 8 servings.

Note: Freezes well – omit the cream and pack into plastic containers.

Posted in Vegetable Recipes, Vegetarian Recipes, Soups, Leeks, All Recipes, Potatoes, Tomatoes

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